This Savory Instant Pot Parfait Is a Great Way to Use Up Leftover Barbecue

Sometimes there is excess pulled pork to contend with. It's OK. Pigs are big and there's a lot to eat and not waste. Wasting is bad. That's what the nuns terrified me into understanding, so I use up as much of it as I can in creative ways, like this savory, Paleo-friendly breakfast parfait that balances the richness of the pork with a slight bite of vinegar, pillowy sweet potatoes, and eggs, because eggs are mandatory.

Instant Pot Sweet Potato and Pork Parfait

Ingredients

Sweet potatoes, peeled and sliced into roundsPulled pork, or any other leftover barbecueEggs (1 per jar)Cider or sherry vinegar (1 1/2 teaspoon per egg)Butter (for greasing jars)Salt, to taste

Directions

1. Place sweet potato rounds into a steamer basket or on a foil-lined trivet in the Instant Pot with about ½ inch of water and steam for 5 minutes. Manually release the pressure, remove the sweet potatoes, and leave the water in there.

2. Butter as many jars as you'd like and will fit in your Instant Pot. Loosely layer sweet potatoes and meat into the jars nearly to the top.

3. Thoroughly beat together eggs, vinegar, and whatever amount of salt you feel is correct. Pour the mixture over the sweet potato and meat layers. Place the jars in the Instant Pot and add water as needed to bring the level up to ½ inch. Pressure cook on high for 8 minutes and manually release the pressure.

4. Remove the jars and allow them to cool enough to make eating less perilous. Serve with a spoon.